Skip to content
Loading map…

Smitty's Restaurant

10702 108A Street Grande Prairie AB T8V 7M5 · Food - General

14 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink faucet could not been repaired and instead of replacing it, Manager decided to just remove the hand washing sink. Ensure new hand washing sink is installed asap.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser at the server station hand washing sink was empty. Dispenser was refilled during inspection.Ensure hand washing sink is adequately supplied with liquid soap and single use paper towels at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat slicer was not cleaned after use. This is a repeat violation. Ensure meat slicer is cleaned immediately after each use or placed in the dishwashing area to be cleaned later.
  3. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hand washing sink near the walk-in cooler and 2 compartment prep sink faucets are leaking. Ensure both faucets are repaired.Update: December 14, 2025According to the operator, plumber stated that it will take 2 weeks for parts to arrive for repairs.
  4. Demand Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed food handler not changing gloves after task is completed and wash hands prior to wearing gloves. Food handler was educated on glove use. Ensure glove use policy is in place. Glove use does not replace hand washing and hands must be washed prior to wearing gloves. Gloves must be discarded after task is completed.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Ham and other high risk are not dated when placed in inserts inside the prep cooler. Inserts must have a date stamp as well to ensure FIFO is being followed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hand washing sink near the walk-in cooler and 2 compartment prep sink faucets are leaking. Ensure both faucets are repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat slicer was not cleaned properly, and hair net was stored on the blade. Ensure meat slicer is cleaned and sanitized.
  5. Risk Management Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Ham and other high risk are not dated when placed in inserts inside the prep cooler. Inserts must have a date stamp as well to ensure FIFO is being followed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hand washing sink near the walk-in cooler and 2 compartment prep sink faucets are leaking. Ensure both faucets are repaired.
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were not kept inside the sanitizer bucket.Ensure cleaning cloths are kept inside the sanitizer bucket after use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed Styrofoam pieces all over the kitchen (e.g. shelves, counters, meat slicer, ice cream dipper well, utensil storage containers, on top of dishwasher, floors etc.,) and dining area floor. Styrofoam is entering the facility through the vents and is a result of renovations occurring in the adjacent building. Facility was issued a verbal closer order. Written closure order to follow. Closure sign was posted on the front entrance door. The issue was also discussed with the site supervisor doing the renovations. The contractor stated that they will work on a solution to address this.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Display unit not in use is being stored in the kitchen.Ensure display unit is removed from the premises.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Coffee filter was not stored in a sanitary manner.Ensure coffee filters once out of the plastic bag are stored in a clean container with a lid.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was not displayed. Ensure food handling permit is displayed where it is easily visible to the public.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handling training requirements have not been met. No one on site has completed the training according to the Manager. Ensure food handling training requirements are met.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Observe burnt out light bulbs above dishwasher.Ensure burnt out light bulbs are replaced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixtures at various locations throughout the kitchen are missing shatter proof covers.Ensure shatter proof covers are installed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tile in the kitchen is damaged and is peeling.Ensure ceiling tile is replaced and is in good repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Pre-rinse sink faucets are leaking. Ensure pre-rinse sink faucets are repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep fryer is dirty and has a buildup of grease.Ensure deep fryer is thoroughly cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas are dirty and must be cleaned:- floor grouts of the entire kitchen - walk in cooler floors- walk in freezer floors- clean floor around & behind the ice machine
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Staff washroom is dirty. Garbage bin is also full. Ensure staff washroom is thoroughly cleaned.
  8. Monitoring Inspection

    0 infractions

  9. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher is leaking, and water being collected in a tub. Ensure the leak is fixed to prevent the pooling of water and tripping hazards. Oct 24, 2023 Note: The manager stated that a new pump for dishwasher has been ordered.The sink did not appear to be leaking.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A hole is observed behind the dishwasher. Ensure the hole is repaired. All walls should be smooth, durable and easy cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The right side of the dishwasher is not in working condition. Staff indicated that the utensils get washed twice on the left side. Ensure the dishwasher is in working condition.
  10. Demand Inspection

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher and sink are leaking, and water pooling is seen on the floor.Ensure the leak is fixed to prevent the pooling of water and tripping hazards. Oct 24, 2023 Note: The manager stated that a new pump for dishwasher has been ordered.The sink did not appear to be leaking.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • 1. There is water pooling in the women's washroom, no foul odor is noticed. 1. The staff mentioned that a plumber had come in to fix the problem and couldn't find the reason for the leak.Ensure the leak is fixed. Ensure the washroom door is locked, and signs mentioning being out of order are posted. 2. One of the washroom stalls has no lock. 2. Fix the lock. Ensure the signs are posted indicating not to use until the locks are fixed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A hole is observed behind the dishwasher. Ensure the hole is repaired. All walls should be smooth, durable and easy cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kitchen floor is wet from the leak/plumbing issue from the sink and dishwasher and not maintained in sanitary manner. Ensure the kitchen is maintained in a sanitary manner and water on the floor is moped at regular intervals to prevent tripping hazards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The right side of the dishwasher is not in working condition. Staff indicated that the utensils get washed twice on the left side. Ensure the dishwasher is in working condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The washroom fixture has debris accumulated.Ensure the washroom fixtures are maintained in a sanitary manner.
  11. Risk Management Inspection

    7 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher and sink are leaking, and water pooling is seen on the floor.Ensure the leak is fixed to prevent the pooling of water and tripping hazards.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • 1. There is water pooling in the women's washroom, no foul odor is noticed. 1. The staff mentioned that a plumber had come in to fix the problem and couldn't find the reason for the leak.Ensure the leak is fixed. Ensure the washroom door is locked, and signs mentioning being out of order are posted. 2. One of the washroom stalls has no lock. 2. Fix the lock. Ensure the signs are posted indicating not to use until the locks are fixed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A hole is observed behind the dishwasher. Ensure the hole is repaired. All walls should be smooth, durable and easy cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kitchen floor is wet from the leak/plumbing issue from the sink and dishwasher and not maintained in sanitary manner. Ensure the kitchen is maintained in a sanitary manner and water on the floor is moped at regular intervals to prevent tripping hazards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The right side of the dishwasher is not in working condition. Staff indicated that the utensils get washed twice on the left side. Ensure the dishwasher is in working condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The mechanical dishwasher is leaking and pouring out water into a tub/container. Ensure the leak in the dishwasher is fixed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The washroom fixture has debris accumulated.Ensure the washroom fixtures are maintained in a sanitary manner.
  12. Demand Inspection

    4 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • 1. There is water pooling in the women's washroom, no foul odor is noticed. 1. The staff mentioned that a plumber had come in to fix the problem and couldn't find the reason for the leak.Ensure the leak is fixed. Ensure the washroom door is locked, and signs mentioning being out of order are posted. 2. One of the washroom stalls has no lock. 2. Fix the lock. Ensure the signs are posted indicating not to use until the locks are fixed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The right side of the dishwasher is not in working condition. Staff indicated that the utensils get washed twice on the left side. Ensure the dishwasher is in working condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The mechanical dishwasher is leaking and pouring out water into a tub/container. Ensure the leak in the dishwasher is fixed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The washroom fixture has debris accumulated.Ensure the washroom fixtures are maintained in a sanitary manner.
  13. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The right side of the dishwasher is not in working condition. Staff indicated that the utensils get washed twice on the left side. Ensure the dishwasher is in working condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The written sanitation log is up to date. But the dishwasher log not filled accurately. Ensure the dishwasher sanitation log is filled.
  14. Monitoring Inspection

    20 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were found on the tabletop and were not kept in the sanitizer solution.Staff kept the cleaning cloth in a sanitizing solution. Ensure the cleaning cloth is kept in the sanitizing solution between use and make sure to check the concentration of sanitizer solution every 4 hours.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer pail containing cleaning cloth was found at 0 ppm. Staff replaced the container with sanitizer solution, which was at 100 ppm. Ensure the cleaning cloth is kept in the sanitizing solution between use and make sure to check the concentration of sanitizer solution every 4 hours.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Staff was found drying gloved hands on a paper towel before prepping the food.Staff washed hands upon request.Ensure handwashing is performed before and after the glove use. Also, wash hands before and after touching food or food contact surfaces.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The coffee pot and the hot holding unit containing soup are kept under the soap dispenser—water from handwashing splashes onto the coffee pots and hot holding unit. Move the coffee pot and soup away from the handwash station. Ensure the food is protected from contamination all the time.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The paper towel dispenser was on top of prep table and contaminating the food and food area. Move the paper towel dispenser near the handwash station in the prep area. Ensure the food is protected from contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The box containing tissue was kept on the floor. The tissues were not maintained in a sanitary manner.Staff discarded the tissues upon request. Ensure food contact surfaces are stored in a sanitary manner.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The bread loaf was found in the cooler open without any package and was touching the wall of the cooler. Staff discarded the loaf of bread. Ensure the food is stored and handled in a safe and sanitary manner
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk food bags were kept open in the dry storage area.Ensure the bag is closed or clipped to protect the food from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A container containing bread loaf was found near the handwash station, and water was splashing onto the container.Staff moved the container away from the hand sink.Ensure the food/ any food contact surfaces/ utensils are kept away from the hand sink or contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer available for oven near the prep table.Ensure a thermometer is available for oven and the temperature is recorded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The oven/ hot holding unit near the kitchen was 45 degrees Celsius. The staff increased the temperature to more than 60 degrees Celsius. The internal temperature of the food was at 65 degrees Celsius. Ensure to check the temperature of the oven daily. Replace the knob. Obtain an oven thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink near the bar area is not equipped with liquid hand soap. Ensure the hand sinks are equipped with paper towels, liquid hand soap, and hot and cold water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel was found for the hand sink near the dry storage unit.Staff refilled the paper towel dispenser. Ensure the hand sinks are equipped with paper towels, liquid hand soap, and hot and cold water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is no protective light cover for the exposed bulb inside the walk-in freezerENSURE ALL LIGHTS ARE COVERED IN FOOD HANDLING AND FOOD STORAGE AREAS
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice scoop was improperly stored, on top of ice machine and was not kept in a container/bucket.Staff washed the scoop and kept the scoop in a container. Ensure the scoop is always kept in a container and maintained in a sanitary manner.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lettuce dryer was on the floor and was not properly washed.Ensure utensils are kept off the floor. Ensure the utensils are maintained in a sanitary manner before storing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The right side of the dishwasher is not in working condition. Staff indicated that the utensils get washed twice on the left side. Ensure the dishwasher is in working condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The knob for the temperature regulator of the oven/hot-holding unit is missing. Ensure to replace the knob for the oven/hot-holding unit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The washed plate was kept next to the dirty sink containing dirty dishes in water. The staff move the dishes to another place.Ensure the washed or clean dishes are not kept away from the dirty dishes so that it is protected from
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The written sanitation log is not up to date. The dishwasher log is not filled. Ensure the sanitation log is filled.